Slow Cooker Lobster Bisque Recipe 435

CROCK POT LOBSTER BISQUE RECIPE - (4.1/5)

Steps:

• 1. In a medium sized pan over medium heat melt the butter. Add in shallot and onion and sweat until translucent and aromatic. Add in garlic and cook for another minute. Transfer into the bottom of the crock pot. 2. Add spices, broth and tomatoes to the crock pot. Using heavy duty scissors remove the end of each tail and add into the pot. Reserve the remaining tail with meat in it. 3. Cook for 3 hours on high or 6 hours on low heat covered. 4. Remove the fan parts of the tail from the crock pot. Blend the soup until smooth either using a stick blender or a stand up blender and add the soup back to the crock pot. 5. Add lobster tails and cook for 45 minutes on low. 6. Remove the lobster tails and add cream and parsley to the crock pot. 7. Once the tails have cooled enough to handle remove the meat and dice it. Add it back into the crock pot and stir. Serve with a side of crackers or nicely buttered rolls.

PERFECT LOBSTER BISQUE

Steps:

• Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
• Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

CROCK POT LOBSTER BISQUE

Steps:

• In a small skillet saute minced shallots and garlic just until the shallots are wilted and starting to turn translucent.
• Add shallot and garlic mixture to a 4-quart or larger crock-pot along with tomatoes, chicken broth, old bay seasoning, dill, parsley, pepper & paprika to the crock-pot.
• With a very sharp knife cut off the fan part of the very end of the lobsters and add those to the crock-pot. Save the Meaty part of the tail for later.
• Stir, cover and cook on low for 6 hours or 3 hours on high.
• Open the crock pot and remove the lobster tail ends and discard.
• Using a blender or immersion blender puree the soup mixture to your desired chunkiness. You may have to do this in batches depending on the size of your blender.
• Add the soup back into the crock-pot if you used a regular blender and add now add the meaty part of the lobster tails to the soup, cover and cook 45 minutes on low or until the shells turn red and the lobster meat is cooked.
• Remove lobster tails from the soup and let cool slightly. While the lobster is cooling add the cream to the soup and stir.
• With a sharp knife cut each lobster tail in half long-ways and remove the lobster flesh from the shells.
• Discard shells and roughly chop lobster meat then add the meat back into the soup.
• Serve and enjoy!Notes
• No shallots? You can substitute an onion.

SLOW-COOKER LOBSTER BISQUE RECIPE - (4.3/5)

Steps:

• In a small saucepan, heat the butter until melted over a medium heat. Add the shallots and garlic and saute until soft and translucent. Don't let them brown. Add shallot and garlic mixture to a 4-quart or larger slow cooker. Add the tomatoes, chicken broth, Old Bay Seasoning, dill, parsley, pepper, and paprika. With a sharp knife cut off the fan part of the very end of the lobsters and add those to the slow cooker. Stir, cover, and cook on low for 6 hours or 3 hours on high. Remove the lobster tail ends and discard. Using a blender or immersion blender puree the soup mixture to your desired chunkiness. If you use a regular blender, add the soup back into the slow cooker. Add your lobster tails to the soup, cover and cook 45 minutes on low or until the shells turn red and the lobster meat is cooked. Remove lobster tails from the soup and let cool slightly. While the lobster is cooling add the cream and stir. With a sharp knife cut each lobster tail in half long-ways and remove the lobster flesh from the shells. Discard shells and roughly chop lobster meat and add back into the soup. Serve and enjoy!

LOBSTER BISQUE

Steps:

• In a Dutch oven, add 2 inches of water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional black pepper and parsley.

LOBSTER BISQUE FROM SCRATCH

Steps:

• Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
• Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
• Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

LOBSTER BISQUE

Steps:

• Melt butter in 3-quart saucepan over low heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour, parsley, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
• Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster. Heat to boiling; reduce heat. Simmer about 3 minutes, stirring frequently, until lobster is white.

SPEEDY LOBSTER BISQUE

Steps:

• Melt margarine in 3qt saucepan over low heat. Cook onion in butter, stirring occassionally, until tender.
• Stir in flour, parsley, salt, and pepper. Cook, stiring constantly with whisk, until mixture is bubbly; remove from heat.
• Stir in milk, broth and cream. eat to boiling, whisking constantly. Boil and stir 1 minute.
• Stir in lobster. Heat to boiling; reducee heat. Simmer about 3 minutes, stirring frequently, until lobster is white.
• **Have a favorit fish other than lobster? Us that instead.